Dairy Free Pumpkin Pie

With Thanksgivukka just around the corner I wanted to squeeze this recipe in for those of you who are celebrating both holidays this Thursday. Although not every component of our holiday spread will be kosher, I am doing my best to accommodate all of the friends that will be coming to our Thanksgiving dinner. For those of you who follow a kosher diet but still agree that Thanksgiving is not compete without spiced pumpkin pie, this is the perfect recipe for you. Coconut is a wonderful dairy replacer and coconut oil is the perfect substitute for butter to create a flaky pie crusts.

Whether you are celebrating both Thanksgiving and Hanukkah this Thursday or just prefer to leave the dairy out of your diet in general, this a wonderful dairy free pumpkin pie that everyone will enjoy.

Dairy Free Pumpkin Pie

Makes {1} 8" pie or {12} mini 1" pies

The Crust

1 ¼ cups all purpose flour

1/3 cup coconut oil, cold and solid

1/2 teaspoon salt

1 tablespoon cane sugar

2 egg whites (reserved from filling)

3-5 T ice water

parchment paper & pie weights

Heat your oven to 350°F.

Add flour, salt and sugar to a large bowl. Cut coconut oil into small pieces and add the pieces to the flour mixture. Using your hands, a pastry cutter or a fork, cut the oil into the flour until it is evenly incorporated and the largest pieces of oil are about pea sized. Slowly add water, as needed, until the dough holds together when pressed between your fingers but is still flaky. It’s alright for it to be crumbly as long as it holds together when pressed into a ball.

Using a little coconut oil, grease a 8” pie pan. Place the crust mixture into the pan and press until the bottom and edges are evenly covered. Line the crust with parchment paper, fill the paper with baking beans or pie weights and blind bake the crust for 20 minutes. Remove from oven and brush with egg whites (this seals any cracks that may be in the crust).

The Filling

1, 15 oz can pumpkin puree

1 cup coconut milk

1 egg + 2 yolks (reserve whites for crust)

½ c sugar

½ c brown sugar

1 t vanilla

1 t cinnamon

½ t nutmeg

½ t allspice

½ t cloves

½ t salt

Combine all ingredients in a large bowl and whisk until smooth. Pour into a medium sauce pot and cook for 5 minutes over medium heat, stirring frequently. Pour into prepared pie crust and bake for 30-45 minutes. Remove when set. This means the pie filling no longer jiggles like jello, but just slightly moves when the pan is moved.

Allow to cool completely. Slice and serve with coconut cream. My coconut creme recipe can be found within this post.